Mini Shakshuka with Braised Lamb, Poached Quail Egg & Zhug

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

3 pounds American Lamb shoulder, braised and shredded

2 tablespoons olive oil

2 red bell peppers, seeded and diced  

4 fresno peppers, seeded and diced  

2 shallots, minced  

4 garlic cloves, minced 

1/2 cup tomato paste

1 tablespoon cumin

1 tablespoon sumac

1 tablespoon smoked paprika

1 tablespoon aleppo pepper

64 ounces plum tomatoes, canned

kosher salt and cracked black pepper to taste

50 quail eggs 

1 quart Zhug (recipe follows)

Zhug (makes 1 quart):

2 bunches cilantro

2 bunches parsley

3 jalapeños, seeded and diced  

6 garlic cloves  

1 teaspoon caraway seeds

1 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/2 cup olive oil

kosher salt and cracked black pepper to taste

DIRECTIONS

METHOD:

Heat large cast iron skillet to medium-high heat. Add oil; sauté bell peppers, Fresno peppers, shallots and garlic until translucent, about 6 minutes. Stir in tomato paste, cumin, sumac, paprika and Aleppo pepper; cook until fragrant, about 3 to 4 minutes. Add tomatoes; break up the tomatoes using a wooden spoon. Cook mixture for an additional 15 to 20 minutes until tomatoes are broken down; season with salt and pepper. Add lamb to the tomato mixture. 

For the Zhug:  In a food processor, pulse cilantro, parsley, jalapeños, garlic, caraway, cardamom and cumin. Slowly add oil until mixture is fully incorporated; season with salt and pepper.

Store in refrigerator. 

To serve: Spoon tomato mixture into mini cast iron skillets. Form wells in the tomato sauce using the bottom of a ladle. Crack quail eggs into the wells. Arrange skillets on sheet trays and bake at 375°F for 5 to 7 minutes or until eggs are fully cooked. Garnish skillets with Zhug and sprinkle with additional Aleppo pepper if desired. 

Recipe and image provided by The American Lamb Board

Chef Tips:

•When baking the mini shakshukas, cover sheet tray with foil to ensure the eggs cook evenly.

•To simplify, purchase and use American Lamb precooked shoulder meat.

Lamb Empanadas with Red Chimichurri

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

5 pounds ground American Lamb

2 tablespoons olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 tablespoon smoked paprika

1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon cayenne

1 cup green onion, sliced

1 cup golden raisins

kosher salt and cracked black pepper to taste

50 empanada prepared dough discs, thawed  

2 eggs, whisked  

1 quart red Chimichurri (recipe follows)

Red Chimichurri (makes 1 quart):

1 bunch fresh cilantro

1 bunch fresh parsley

16 ounces roasted red peppers, drained

1 cup piquillo peppers, drained

1 shallot, minced 

3 garlic cloves  

1/4 cup red wine vinegar

1 tablespoon smoked paprika

1/2 cup olive oil

Kosher salt and cracked black pepper to taste

DIRECTIONS

METHOD:

Heat skillet to medium-high heat. Add oil; sauté onion and garlic until translucent, about 6 minutes. Add lamb, paprika, oregano, cumin and cayenne; sauté until lamb is browned and fully cooked. Add onion and raisins. Remove from heat; set aside to cool.

Arrange empanada discs on a flat work surface. Fill with 2 tablespoons of lamb filling. Brush edges with egg wash. Fold half of the round over the filled half and pinch edges together to seal; crimp edges using a fork. Arrange finished empanadas on a parchment-lined sheet tray; brush with egg wash. Bake at 375°F until golden brown, about 18 to 20 minutes. Serve with Red Chimichurri.

For Red Chimichurri:  In a food processor, pulse cilantro, parsley, peppers, shallot, garlic, vinegar and paprika until fully incorporated. Stir in oil; season with salt and pepper to taste

Recipe and image provided by The American Lamb Board

Chef Tips:

•Chimichurri ingredients should be pulsed until sauce becomes a pesto-like consistency. 

•Lamb empanadas can be made ahead and frozen until needed. 

Lamb “In a Blanket” with Harissa Tomato Jam

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

5 pounds Ground American Lamb

3 sheets puff pastry, frozen

2 eggs, whisked

1/4 cup everything bagel seasoning

kosher salt and cracked black pepper to taste

1 quart harissa tomato jam (recipe follows)

Harissa Tomato Jam (makes 1 quart):

2 tablespoons olive oil

1 medium yellow onion, small diced

2 tablespoons harissa

32 ounces fire-roasted tomatoes, canned

1 cup sugar

2 tablespoons sherry vinegar

DIRECTIONS

METHOD:

Over medium-high heat, heat skillet. Cook lamb until browned, about 4 to 6 minutes. Remove and drain on a paper towel to cool.

On a floured surface, roll out puff pastry into 12 x 10-inch sheets. Cut the rectangle crosswise into three 10 x 4-inch strips. Brush the pastry strips with egg wash. Divide lamb mixture into 3 batches. Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling; press to seal. Arrange rolled pastries on a parchment-lined sheet tray. Brush pastries with egg wash and sprinkle with everything seasoning, salt and pepper. Bake pastries at 425°F for 12 to 16 minutes or until golden brown. Serve pastries warm with Harissa Tomato Jam.

For Harissa Tomato Jam:  Heat skillet to medium-high. Add oil and onions; sauté until translucent, about 6 minutes. Add Harissa to pan; cook until fragrant, about 2 minutes. Add tomatoes, sugar and vinegar; bring to a simmer. Cook until the sauce has thickened, stirring often. Remove from heat and cool. In a food processor, pulse tomato jam until large chunks are broken down. Do not puree the mixture; finished jam should still have texture. 

Recipe and image provided by The American Lamb Board

Chef Tips:

•When cutting puff pastry, use a pizza cutter for more precise cuts. 

•Ground American Lamb may be used in place of other ground meats in most recipes.

Za’atar-Spiced Lamb & Labneh Pizzettes

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

3 pounds American Lamb loin

2 tablespoons olive oil

1 tablespoon dried thyme

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon  toasted sesame seeds

1 tablespoon sumac

1 teaspoon kosher salt

1 teaspoon  cracked black pepper

3 garlic cloves, minced

2 cups Labneh (Recipe Follows)

50, 2-inch Crispy Pita Rounds (Recipe Follows)

for garnish mint leaves, torn

Labneh (makes about 2 cups):

24 ounces plain whole milk yogurt

2 teaspoons kosher salt

Crispy Pita Rounds (makes 50 each):

10, 6-inch pita rounds

2 tablespoons olive oil

Kosher salt to taste

DIRECTIONS

METHOD:

Rub lamb loin with oil. In a small bowl, combine thyme, coriander, cumin, sesame seeds, sumac, salt and pepper to make Za’ater spice blend. Rub Za’atar spice blend and garlic over the lamb. Over medium-high heat, heat skillet; sear lamb loin on all sides until golden brown. Roast lamb at 375°F until medium rare. Allow lamb loin to rest; slice thin.

For the Labneh:  Line a large strainer with cheesecloth. Place yogurt in cheesecloth; sprinkle with salt. Gather corners of cheesecloth to cover the yogurt. Twist the cheesecloth tightly and tie to a wooden spoon allowing the wrapped yogurt to hang over the strainer. Set in fridge for 24 to 48 hours. Remove labneh from cheesecloth and discard whey. 

For the Crispy Pita Rounds:  Cut pita rounds into 50 mini pitas using a 2-inch round cutter. Arrange the pitas on a parchment-lined baking sheet; brush pitas with oil and season with salt. Bake for 7 to 9 minutes at 425°F until golden brown and crisp. 

To serve:  Place a slice of lamb and dollop of labneh on each crispy pita round. Garnish with torn mint.

Recipe and image provided by The American Lamb Board

Chef Tips:

Za’atar spice blend can be stored for up to 6 months in an airtight container. 

Hommus ma Lahm

Recipe provided by | Chef Michael Costa

Servings: 4

INGREDIENTS

Spiced Ground Lamb

1 teaspoon canola oil

1 pound  ground American Lamb

Kosher salt, to taste

1 tablespoon tomato paste

1 teaspoon all-purpose flour

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground allspice

1/2 teaspoon freshly ground cumin

2 cups chicken stock

3 cups hommus

1 teaspoon sesame seeds, lightly toasted

2 tablespoons pine nuts, roasted in oven until

2 sprigs fresh mint leaves, chopped

1/2 cup pickled vegetables

1 tablespoon extra-virgin olive oil

4 pita bread, warmed

DIRECTIONS

METHOD:

For the lamb: In a 12-inch sauté pan over medium-high heat, heat oil. Add lamb and season with salt; cook until browned, about 5 minutes. Remove lamb and drain off excess fat. Reduce heat to medium-low. Add tomato paste; cook until a crust forms on bottom of pan, about 2 minutes. Add flour; cook until incorporated, about 1 minute. Add pepper, allspice and cumin; cook until fragrant, about 30 seconds. Add 1 cup stock; scrape bottom of pan, whisking together with stock until smooth. Add remaining stock and lamb; cook to combine and thicken, about 5 minutes. Season to taste with salt.

To serve: In 4 wide, shallow bowls, spread hommus equally; sprinkle with sesame seeds.  Spoon lamb into bowls. Top with nuts, mint, vegetables and oil. Serve with warm pita bread.

Recipe and image provided by the American Lamb Board

Twice Cooked Lamb Belly Stir-Fry

Recipe provided by | Chef Karen Akunowicz

Servings: 4

INGREDIENTS

Sauce:

1 pound long beans or green beans, cut into 2-inch pieces

sweet potato starch or mung bean starch

1 pound cellophane noodles

4 tablespoons vegetable or canola oil

2 pounds American Lamb Belly (recipe follows)

2 medium leeks, thinly sliced (about 2 cups)

8 large Napa cabbage leaves, thinly sliced (about 4 cups)

3/4 cup Stir-Fry Sauce (recipe follows)

4 tablespoons Chinese Hot Mustard Sauce (recipe follows)

1 cup fresh cilantro leaves (about 1/2 bunch)

2 tablespoons sesame seeds

American Lamb Belly Bacon

1 cinnamon stick, broken

1 teaspoon cumin seeds

1 teaspoon Coriander seeds

1/4 teaspoon whole sichuan peppercorns

1/4 teaspoon red pepper flakes

2 pounds American Lamb belly (boneless lamb breast)

1/4 cup light brown sugar

1/2 cup plus 3 tablespoons Black Chinkiang vinegar

2 stalks celery, cut into 1-inch-wide “smiles”

2 scallions, halved

1 small yellow onion, coarsely chopped

1 small carrot, cut into rounds

1 medium garlic clove, sliced

1 (1-inch) knob fresh ginger, peeled, cut into coins

1 cup Basic chicken Stock (recipe follows), or canned low-sodium chicken broth

1/2 cup Low-sodium soy sauce

Basic Chicken Stock (makes 2 quarts)

3 pounds chicken wings and/or bones

1 medium yellow onion, coarsely chopped

1 bunch (8 or 9) scallions, coarsely chopped

2 ribs celery, coarsely chopped

1 large carrot, coarsely chopped

3 (1-inch) knobs fresh ginger, unpeeled, sliced

6 whole dried red Thai chiles

Stir-Fry Sauce (makes 1-1/2 cups)

1 cup Low-sodium soy sauce

2 tablespoons Black Chinkiang vinegar

2 tablespoons toasted sesame oil

1-1/2 teaspoons Freshly ground black pepper

1 tablespoon cornstarch

Chinese Hot Mustard Sauce (makes 1/2 cup)

2 tablespoons unseasoned rice vinegar

2 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon toasted sesame oil

4 teaspoons Chinese mustard powder

2 tablespoons vegetable or canola oil

DIRECTIONS

METHOD:

Fill a large bowl with ice water; set aside. Fill a large pot with water; bring to a rolling boil. Add beans; cook just until the color changes, about 2 minutes for long beans and 1 minute for green beans. Quickly remove beans from water with a slotted spoon or drain in a colander; plunge beans into ice water to stop cooking. Remove cooled beans from water; pat dry with paper towels and set aside. 

Fill pot again with water; bring to rolling boil. Drop in noodles and turn off heat. Let noodles soak for 8 minutes; drain. Toss with 1 tablespoon oil to keep from sticking; set aside.

Heat a wok or large, heavy, flat bottomed skillet over high heat; add 3 tablespoons oil. Add noodles; stir-fry until warm and have a bit of char, about 1 minute. Divide among 4 bowls. 

In the same wok or skillet over medium heat, lay half the sliced lamb belly as flat as possible; cook until crispy, 2 to 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.  

To the lamb fat in the wok, add half the leeks; toss until they are soft, about 1 minute.  Add half the long beans; stir-fry 1 minute. Add half the cabbage; stir-fry for another 1 minute. Return Lamb Belly Bacon to the wok; add about half the Stir-Fry Sauce, toss for 

1 minute. Add 2 tablespoons Chinese Hot Mustard Sauce; stir. Divide stir-fry between 2 bowls. Repeat with remaining stir-fry ingredients to make 2 more bowls. Garnish with cilantro and sesame seeds; serve immediately.

In a small saucepan, toast cinnamon stick, cumin, coriander, peppercorns and red pepper flakes over low heat until fragrant, 3 to 4 minutes. Rub toasted spices over lamb belly. Sprinkle brown sugar and 3 tablespoons vinegar over lamb belly and rub in. Refrigerate, covered, in nonreactive container or shallow glass baking dish for at least 24 hours or up to 3 days.

In a large braising dish or Dutch oven, scatter celery, scallions, onions, carrot, garlic and ginger evenly on the bottom.  Lay lamb belly directly on the vegetables; evenly pour chicken stock, 1/2 cup black vinegar and soy sauce over top. Cover lightly with aluminum foil (or cover with lid if using a Dutch oven).  Place over high heat for 5 minutes. Remove from stove; place in oven. Braise at 350°F for 1-1/2 hours; remove from oven. When cool enough to handle, remove lamb and place on a rack on a baking sheet to cool.  It will have shrunk to about 1/2 the original size and will be very fragrant. Discard vegetables and excess juice.

In a large stockpot, add chicken.  Cover with about 12 cups water; bring to a boil. Skim foamy impurities off the top; reduce heat to maintain a simmer. Add onions, scallions, celery, carrot, ginger and chiles; simmer gently for about 2 hours.  Strain; skim off layer of fat that rises to the top of the stock. The stock can be stored in an airtight container in the refrigerator for up to 1 week, or frozen for up to 1 month. 

In a large saucepan, whisk together soy sauce, vinegar, sesame oil, pepper and 1/4 cup water; bring to a boil.  Reduce heat to low. In a small bowl, whisk together cornstarch and 1 tablespoon water until smooth to form a slurry. Slowly add it to soy mixture; whisk constantly.  Increase heat to medium-high; whisk until mixture thickens, 1 to 2 minutes. It should be shiny and coat the back of a spoon. Remove sauce from heat; pour into a bowl or container and refrigerate until cool. Sauce can be stored in an airtight container in the refrigerator for up to 2 months.

In a small bowl, whisk together vinegar, soy sauce, sugar and sesame oil.  Add mustard powder; whisk vigorously until thoroughly mixed in. While whisking vigorously, slowly drizzle in vegetable oil to emulsify the sauce.  It will be thick and shiny. The sauce can be stored in an airtight container in the refrigerator for up to 2 months. 

Recipe and image provided by the American Lamb Board

ENTREE, BELLY/BREAST

Turkish Lamb Pita Sandwiches

Servings: 6

INGREDIENTS

1-1/2 pounds American Lamb leg meat, trimmed

kosher salt and pepper to taste

Marinade:

3 tablespoons coriander seeds

3 teaspoons cumin seeds

2 teaspoons mild paprika

1 teaspoon chili paste

4 tablespoons Greek yogurt

1-1/2 tablespoons molasses

1-1/2 tablespoons olive oil

1/4 teaspoon freshly ground black pepper

Turkish Salad:

2 cups napa cabbage, finely sliced

1 cup baby spinach leaves, stems removed

1 red onion, finely slivered

1 cup roasted red peppers, cut into thin strips

3 roma tomatoes, sliced

2 lemons, juiced

1/2 cup sweet chili sauce

4 tablespoons garlic sauce

3 tablespoons extra virgin olive oil

Kosher salt and black pepper to taste

DIRECTIONS

METHOD:

To Serve:

6 thick pita breads

4 tablespoons extra virgin olive oil

sea salt to taste

Season lamb.

In a sauté pan, toast or heat coriander, cumin and paprika.  Add chili paste, yogurt, molasses, oil and pepper; mix well. Rub paste over lamb pieces; marinate for 5 hours.

In a large bowl, add cabbage, spinach, onion, peppers, tomatoes, lemon juice, chili sauce, garlic sauce, oil, salt and pepper; toss.

Turkish Lamb Pita Sandwiches

2 hours prior to cooking, remove lamb from marinade; allow to reach room temperature.  Grill lamb over medium-high heat 2 minutes per side. Reduce heat to medium; cook an additional 8 to 10 minutes, turning every 2 minutes.  Remove from grill; keep warm.

Brush pita breads lightly with oil.  Warm on grill 1 minute per side until puffed up.  Thinly slice lamb; season with sea salt. Split pitas; fill evenly with salad mixture, top with lamb slices.

Recipe and image provided by the American Lamb Board

Tomato and Olive-Braised American Lamb Meatballs with Soft Polenta

Recipe provided by | Chef/Owner Matthew Accarrino

Servings: 6 (25 Meatballs)

INGREDIENTS

Sauce:

28 ounces canned whole San Marzano tomatoes

4 sprigs fresh thyme

2 sprigs fresh rosemary

1 teaspoon extra-virgin olive oil

2 thinly sliced bacon strips, very finely chopped

1 medium red onion, minced

1/2 teaspoon kosher salt

6 garlic cloves, peeled and smashed

3/4 cup medium-dry red wine (like a Malbec)

1 tablespoon tomato paste

Meatballs:

1/2 cup ricotta cheese

1 large egg, lightly beaten

1 teaspoon smoked paprika (pimentòn)

1/4 teaspoon toasted cumin* (see Note)

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup unseasoned bread crumbs

1/4 cup finely grated Pecorino cheese

2 tablespoons finely chopped fresh flat leaf parsley

1 pound ground American Lamb (preferably from sirloin)

1/4 cup pitted Gaeta olives (about 10)

Polenta:

3 cups water

1 cup whole milk

1 cup polenta (coarse-ground cornmeal)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

Tomato and Olive-Braised American Lamb Meatballs with Soft Polenta

2 tablespoons extra-virgin olive oil

1/4 cup grated Pecorino cheese

1 tablespoon mint leaves, stacked, rolled into a tight cylinder or 4 large leaves sliced crosswise into thin strips

2 tablespoons grated Pecorino cheese

extra-virgin olive oil as needed

freshly ground black pepper as needed

DIRECTIONS

METHOD:

For the Sauce:  Pass the tomatoes and sauce through the large-hole setting of a food mill; set aside.  Wrap butcher’s twine around the bottom of the thyme and rosemary and tie together; set aside.   In a heavy-bottomed oven-safe pot or Dutch oven, heat the oil over medium heat. Add bacon; cook until the fat softens and begins to render into the pan, 2 to 3  minutes. Stir in onions and salt; cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.  Pour in wine; use a wooden spoon to scrape up any browned bits from the bottom of the pot. When wine has mostly reduced, after about 5 minutes, stir in tomatoes and tomato paste. Bring the sauce to a simmer; add thyme and rosemary.  Reduce the heat to low; gently simmer while preparing the meatballs. For the Meatballs: In a large bowl, whisk together ricotta, egg, paprika, cumin, salt and pepper. Use a wooden spoon to stir in bread crumbs, Pecorino and parsley; add the lamb.  Use your hands to combine the ingredients together; shape into 24 balls (use a small ice cream scooper to get evenly sized balls if desired). 

Arrange the meatballs on an oven-safe skillet lightly coated with cooking spray; place under broiler until nicely browned, about 10 minutes, rotating the pan midway through for even browning.  Remove pan from the broiler.

Transfer the meatballs to the sauce; stir to coat.  Cover meatballs with parchment paper cut to fit. Cover pot; cook at 325ºF for one hour.

For the Polenta:  In a medium saucepan, bring water and milk to a simmer over medium-high heat.  Slowly sprinkle in polenta; whisk constantly to ensure mixture is smooth. Continue to whisk until thickened.  Use a wooden spoon to stir in salt and pepper. Reduce heat to low; slowly cook, stirring often, until creamy and completely cooked, about 45 minutes.  Turn off heat; stir in butter, oil and cheese; stir until butter is melted and incorporated.

To serve:  Remove meatballs from the oven, uncover, and discard the parchment paper, garlic and the herb bundle; stir in olives.  Divide the polenta between 6 warmed plates or bowls. Top with a few meatballs, some braising sauce, and a few olives. Finish with mint, Pecorino, a drizzle of olive oil, and a pinch of black pepper.   

Note:  To make the toasted cumin, heat a small skillet over medium heat.  Add cumin seeds and cook, shaking the pan often, until they turn a nutty brown color and are fragrant, about 2 minutes.  Turn off the heat and immediately turn the cumin out onto a medium plate to cool. Once cooled, transfer the seeds to a coffee mill or spice grinder and grind until powder fine.  Ground cumin can be stored in a cool, dry, dark place for up to 6 months.   

Recipe and image provided by the American Lamb Board

Tiger Mama Lamb Roti

Recipe provided by | Chef/Owner Tiffani Faison

Servings: 12-16

INGREDIENTS

Braised Lamb:

3 tablespoons fennel seed

2 tablespoons yellow mustard seed

2 tablespoons coriander seed

2 tablespoons cumin

4 to 6 pounds American Lamb shoulder, bone-in or boneless

1/4 cup kosher salt

3 tablespoons vegetable oil

2 to 3 medium Spanish onion, julienned

1 garlic head, split in half widthwise

2 to 3 ginger root, peeled and cut into 3-inch chunks

1 cup sherry wine

1-1/4 gallons chicken stock

Roti Dough:

2-1/2 cups, plus more bread flour

1 teaspoon  kosher salt

2 tablespoons vegetable oil

1 cup warm water

Dipping Sauce:

2 cups cilantro leaves

2 cups  mint leaves

1/2 each shallot

2 tablespoons rice wine vinegar

2 tablespoons palm sugar simple syrup (or agave nectar)

1 tablespoon kosher salt

2 cups Greek yogurt

1/4 cup diced cucumbers, skin on, seeded

1/4 cup  diced yu choy stems (or celery)

1 cup clarified butter

DIRECTIONS

METHOD:

For the Braised Lamb: In a sauté pan over medium-low heat, combine and toast fennel seed, yellow mustard seed, coriander seed and cumin.

Trim lamb shoulder of excess fat. Sprinkle kosher salt evenly over lamb. In a large braising pot or Dutch oven, heat oil over medium-high heat. Sear lamb on all sides until golden brown; remove from pan.

In the same pan, add onions, garlic (cut side down) and ginger, allowing to brown for 3 to 5 minutes, stirring once to begin even caramelization of onions and ginger. Add wine to deglaze. Turn off heat. Place lamb, toasted spices and stock in pot. Cover and place in 350ºF oven for 2-1/2 to 3 hours, or until lamb is fall-off-the-bone tender.

Remove from oven and allow lamb to cool in liquid. Once cooled to room temperature (2 to 3 hours, or overnight in refrigeration), remove lamb shoulder. Strain braising liquid. In a medium sauce pot, reduce liquid by half or until it coats the back of a spoon.

Shred lamb meat and fold it back into the liquid. Once cool to the touch, form 4 even balls with the lamb mix; wrap tightly with plastic wrap and pat into thick discs. Place in refrigerator.

For the Roti Dough: In a medium mixing bowl, add flour and kosher salt. With a fork, slowly mix in oil, followed by water. Knead dough to form a ball – add additional flour if necessary. Turn dough out onto flour-dusted counter; allow to rest for 15 minutes, covered by a damp cloth. Cut rested dough ball into 4 pieces, rolling each into a ball. Allow dough balls to rest for 10 minutes, covered by a damp cloth. 

Dust rolling pin and counter top. Roll out roti balls into 4 equal circles. The thickness of the dough should resemble the thickness of a flour tortilla. On a heated grill top, cook the roti dough for 45 to 60 seconds on each side or until golden brown spots form and the dough cooks. Be sure to avoid the dough stiffening altogether. 

Once dough is cooked and cool to the touch, remove lamb discs from refrigerator and place in the center of each cooked dough round. Fold towards the center, forming a pinwheel to encapsulate the filling. (For a simpler technique: simply fold the roti in half, pressing to flatten, but not pushing filling out to edges, ensuring it won’t escape the dough during final cooking).

For Dipping Sauce: In a food processor, combine cilantro, mint, shallot, vinegar, palm simple syrup and salt. Process until smooth; set aside. In a medium mixing bowl, combine yogurt, cucumber and yu choy stems (or celery). Fold blended ingredients slowly into yogurt mix.

To serve: Heat large, seasoned cast iron pan 2 minutes over a medium-low flame. For each roti, add 1/4 cup of clarified butter to pan. After 60 seconds, add roti, fold side down (this is to ensure a continued seal as the roti cooks). Cook for 4 to 6 minutes, rotating around pan depending on hot-spots, for an even cook. Once golden brown, flip the roti and cook for an additional 4 to 6 minutes. Once golden brown on all sides, and hot all the way through, cut into wedges and serve immediately with dipping sauce on the side.

Recipe and image provided by The American Lamb Board

The Country Cat’s Red Wine Braised Lamb Shank Pasta with Grilled Broccolini, Roasted Garlic and Crispy Poached Egg

Recipe provided by | Executive Chef/Owner Adam Sappington

Servings: 6

INGREDIENTS

Braising Liquid:

4, 2-1/2 to 5 pounds American Lamb shanks

1 onion, peeled and sliced

1 fennel bulb, sliced

8 garlic cloves, peeled and sliced

2 rosemary stems, chopped

3 tablespoons unsalted butter

1-1/2 cups red wine

1 quart chicken or beef stock

Ragout:

2 tablespoons olive oil

1/4 cup roasted garlic cloves

1/2 cup grilled broccolini, cut into 1-inch pieces

3/4 pound dried spaghetti pasta, cooked

6 eggs, poached

1/2 cup homemade garlic bread crumbs

1/4 cup grated parmesan

3 tablespoons chopped fresh parsley

DIRECTIONS

METHOD:

Liberally salt the lamb shanks and set aside.  In a bowl, mix together onion, fennel, garlic and rosemary to create the marinade.  In a separate large bowl, place half of the marinade on the bottom of the bowl, lay the shanks on top then pack the remaining marinade over the meat.  Refrigerate for 24 hours uncovered.

In a heavy-bottomed stockpot or large saucepan over medium heat, add butter; allow the butter to melt.  Remove the marinade from the lamb; set aside. Add the lamb to the pot; brown the meat on all sides. Once the meat has been browned, remove from the pan; add the marinade vegetables.  On medium to high heat, caramelize the vegetables. Deglaze the pan with the wine; reduce it by half. Add the stock and bring to a simmer. Put the shanks back into the pan and cover.

Place in oven; cook for 2-1/2 hours at 350°F or until fork tender.  With a fork peel the meat from the bone and place in a nonreactive bowl.  Strain braising liquid over the now picked lamb shank and set aside. 

For the Pasta:  In a large sauté pan over medium-high heat, add oil; bring to a wavy stage.  Once the oil is ready, add the already roasted garlic and broccolini; toss to incorporate and heat thoroughly, about 3 minutes.  Add cooked pasta; continue to toss in the pan. Gradually add 1/4 cup of the braising liquid; continue to sauté thoroughly coating the noodles, garlic and broccolini.  Add remaining sauce along with the lamb to the pan; cook for 3 more minutes. 

In a small mixing bowl, roll the poached eggs in the bread crumbs to coat thoroughly; set aside.

Add parmesan and parsley to the pasta; toss together.

To serve:  With a pair of tongs, divide the lamb and pasta into 6 warm bowls.  Add the crispy poached egg to the center of the pasta; serve immediately

Recipe and image provided by the American Lamb Board

The Ultimate American Lamb Burger

Recipe provided by | Chef Edward Leonard

Servings: 12

INGREDIENTS

Lamb Burgers:

3 Pounds lean American Lamb, ground or minced

6 Eggs, beaten

3 Tablespoons olive oil

3 Garlic cloves, minced

3/4 Cup feta cheese, crumbled

3/4 Cup fine bread crumbs

1 Cup sour cream

3 Tablespoons best lamb spice

6 Tablespoons fresh mint, chopped

3 Tablespoons paprika

1 Tablespoon cumin

2 Tablespoons worcestershire sauce

3/4 teaspoon Ground black pepper

Sea salt to taste

12 Black olive rolls, sliced

Roasted Pepper and Tomato Relish:

1-1/2 Cups brown sugar

1-1/2 Cups vinegar

3/4 Teaspoon turmeric

3/4 Teaspoon mustard seed

6 Roasted red peppers, finely diced

18 Plum tomatoes, skinned, deseeded, cored and diced

6 Shallots, minced

Pan- Fried Eggplant

2 Medium eggplants

3 eggs, beaten

1/2  Cup buttermilk

1 Tablespoon extra virgin olive oil

2 Tablespoons fresh basil, minced

1-1/2 Cups all-purpose flour

Salt and pepper to taste

1 cup fine dry bread crumbs

Salad oil as needed

Minted Ricotta Cream

1-1/2 Cups Ricotta

1 Cup thickened cream

1 Cup mint, finely chopped

DIRECTIONS

METHOD:

For Lamb Burgers:  Mix all ingredients well and form into 12 burgers; let rest in cooler.

For the Roasted Pepper and Tomato Relish:  Dissolve the sugar in the vinegar; add the turmeric and mustard seed.  Bring to a boil; add peppers, tomatoes and shallots. Continue cooking for 8 minutes.

For the Pan-Fried Eggplant:  Pare the eggplants; cut into twelve 1/2-inch-thick slices.  Salt eggplant lightly on both sides; let sit for 20 minutes.  Rinse the slices and dry well. Combine eggs, buttermilk, oil and basil.  Dip eggplant slices in flour that has been seasoned with salt and pepper, then dip in egg mixture.  Dredge in crumbs. Cover slices well; let sit for 2 minutes. Fry slowly in a skillet with hot oil until browned on one side and rather transparent.  Turn and brown on other side.

For the Minted Ricotta Cream:  Combine ricotta, cream and mint.

Grill burgers until desired doneness, medium is recommended.  Place an eggplant slice then equal amounts of the relish on a black olive roll base.  Place on burger and top with the Minted Ricotta Cream and roll top.

Recipe and image provided by the American Lamb Board

The Italian Bakers Lamb Rib Chops

Recipe provided by | Chef Brad Barnes

Servings: 4

INGREDIENTS

1 American Lamb rack, frenched, cut into 8 chops

1 Cup cake flour

1/2 Tablespoon Kosher salt

1/2 Teaspoon red pepper flakes

2 Tablespoons grated Reggiano cheese

2 Tablespoons olive oil

2 Tablespoons butter

Sauce

4 Tablespoons extra virgin olive oil

1 Small onion, small diced

6 Garlic cloves, thinly sliced

4 Tablespoons tomato paste

1/2 Cup red wine

1 Cup roma tomatoes, diced, peeled and seeded

1/4 Teaspoon oregano

1 Teaspoon basil

1 Cup lamb stock

1/2 Cup Tomato sauce

8 Slices mozzarella, fresh

2 Tablespoons capers

2 Tablespoons butter

1 Tablespoon extra virgin olive oil

2 Teaspoons Fresh basil

DIRECTIONS

METHOD:

In a medium bowl, combine flour, salt, pepper flakes and cheese.  Dredge chops in seasoned flour.

In heavy skillet, heat olive oil and butter.  Sear chops on both sides until browned. Remove chops from skillet onto plate. 

The Italian Bakers Lamb Rib Chops

For Sauce:  Heat olive oil in skillet.  Add onion and garlic; sauté for 2 to 3 minutes.  

Add tomato paste and cook for 1 to 2 minutes.  Add wine, tomatoes, oregano, basil 

and lamb stock; stir.  Add chops to pan. Cover and simmer for 30 to 40 minutes or 

until tender. 

To Serve:  Remove chops and place on an ovenproof dish.  Place cheese on top to melt. Place chops on serving dishes.

Add capers, butter, oil and basil to sauce. Spoon sauce over chops.

Chef’s Recommendation: Serve The Italian Bakers Lamb Rib Chops and sauce with pasta or sautéed vegetables.

Recipe and image provided by the American Lamb Board

Thai Satay Lamb Skewers

Servings: 4

INGREDIENTS

1 Pound American Lamb boneless blade chops, trimmed

1/3 Cup soy sauce

2 Tablespoons fresh lime juice

2 Garlic cloves, minced

1 Tablespoon minced candied ginger

3/4 Teaspoon red pepper flakes

1/4 Cup pineapple juice

1/2 Cup canned unsweetened coconut milk

4 Tablespoons creamy organic peanut butter

1 Tablespoon unsweetened chocolate

4 Scallions, tops cut into 1/4-inch pieces

8 10-inch bamboo skewers

DIRECTIONS

METHOD:

Cut lamb crosswise into 3/8-inch-wide strips; place in stainless steel or glass bowl.

In a separate bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes.  Reserve 3 tablespoons of the mixture. Add pineapple juice to the remaining mixture. Pour over lamb, tossing well.  Place lamb and marinade in a vacuum bag or plastic bag; seal. Let marinate for 1 hour, turning bag every 15 minutes.

Soak skewers for 20 minutes in cold water to prevent them from burning; remove.

In a small saucepan, combine coconut milk, 3 tablespoons reserved sauce, peanut butter and chocolate.  Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes until sauce thickens.  Keep warm.

Remove lamb pieces and reserve marinade.  Weave 2 to 3 lamb strips accordion-style onto each skewer, alternating with scallion pieces.  Brush lamb skewers with reserved marinade. Grill over medium-hot heat for 4 to 6 minutes, turning halfway through grilling time.

Serve with warm peanut sauce for dipping.

Chef’s Note:  The use of sugar cane skewers make for an excellent option rather than traditional wooden skewers.

Recipe and image provided by the American Lamb Board

Thai Salad Bowl with Lamb and Farro

Recipe provided by | Chef Jonathan Poyourow

Servings: 12

INGREDIENTS

4 pounds American Lamb boneless loin

3 Cups farro

1/4 Cup rice wine vinegar

2 Tablespoons fish sauce

2 Tablespoons hot chili oil

2 Tablespoons sesame oil

1 Tablespoon granulated sugar

6 Cups broccoli crowns

6 Cups snow peas

3 Cups red bell pepper, julienned

24 baby bok choy  

3/4 Cup shallots, julienned

4 Cups cherry tomatoes, halved

24 Green onions, thinly sliced

6 English cucumbers, halved and thinly sliced

3 Cups bean sprouts

3 Cups chopped cilantro leaves

3 Cups chopped mint

8 Limes, juiced

DIRECTIONS

METHOD:

Place farro in cold water to soak for 20 minutes. While farro is soaking, heat grill to medium high.

In a small bowl, combine vinegar, fish sauce, chili oil, sesame oil and sugar; mix until sugar is dissolved. Rub one-third of mixture on the lamb pieces. Allow lamb to rest at room temperature for 15 minutes.

Bring a medium stock pot of water to boil. Add farro; simmer for 15 to 20 minutes. Place steamer cap over pan of farro. Lightly steam broccoli, snow peas, bell peppers, bok choy and shallots for 2 minutes. Immediately shock vegetables in ice water.

 Thai Salad Bowl with Lamb and Farro

In a large bowl, combine green onions, cucumbers, cherry tomatoes, bean sprouts, cilantro, mint, peppers, lime juice and one-third of the sauce. Place in refrigerator to marinate.

Grill the lamb for 4 to 5 minutes on each side or to desired doneness. Remove from heat; let rest 10 minutes before cutting. Slice thinly on a bias. Strain the farro and toss with remaining one-third of sauce and cool. 

Once the farro is sauced, combine with the steamed vegetables and top with lamb slices. Garnish with the refrigerated vegetables or serve on the side.

Chef Tips:

•If desired, substitute ground American Lamb or sirloin for loin in this dish.

•If preferred, use quinoa, wild rice or couscous instead of farro.

•The herbs and light dressing make this an ideal spring or summer power bowl.

Recipe and image provided by the American Lamb Board

Thai Green Curry Lamb Shanks

Servings: 4

INGREDIENTS

4 American Lamb foreshanks, trimmed

Marinade:

1-1/2 Cups coconut milk

1/2 Cup cream of coconut

2 Limes, juice and grated zest

2 to 3 Tablespoons thai green curry paste

1/4 Cup white soy sauce

1 green or red chile, minced

Lemongrass, tender white end only, peeled,

2 Stalks crushed, chopped

3 Tablespoons diced fresh ginger

1 Tablespoons candied ginger

6 Leaves Thai basil

2 Tablespoons grapeseed oil

1 Small white onion

8 Shiitake mushrooms, stems removed, sliced

1 Cup white wine

DIRECTIONS

METHOD:

Trim shanks of excess fat and sinew; place in large dish.

In a separate bowl, combine coconut milk, cream of coconut, lime juice, lime zest, curry paste, soy sauce, chili, lemongrass, fresh ginger, candied ginger and basil; mix well.  Pour over shanks. Place lamb and marinade in vacuum bags; seal and marinate for 1-1/2 hours (or use a large freezer plastic bag, seal well and rotate while marinating 3 hours).  Drain lamb well; strain marinade, saving liquid.

Heat oil in large, heavy-bottomed pan.  Add onion and mushrooms; sauté until soft.  Add shanks; brown on all sides. Add marinade and wine; bring to a simmer.  Reduce heat, cover and bake at 300°F for 3 to 4 hours or until very tender. Remove shanks, strain liquid into a saucepan and reduce.

Chef’s Note:  Serve Thai Green Curry Shanks over rice with sauce.

Recipe and image provided by the American Lamb Board

Tandoori-spiced Rack of Lamb

Servings: 12

INGREDIENTS

6 Racks (about 12 pounds) American Lamb racks, halved

1/4 Cup olive oil

1/4 Cup garlic, roasted, mashed

2 Tablespoons tandoori spice blend

2 Tablespoons Smoked paprika

1 Tablespoon black pepper, cracked

2 Cups Honey Yogurt Sauce (recipe follows) divided

3 Cups Tandoori Lentils (recipe follows)

3 Cups caramelized onions

Honey Yogurt Sauce:  (makes 2 cups)

1-1/2 Cups Greek nonfat yogurt

1/4 Cup fresh mint, chopped

3 Tablespoons honey

2 Tablespoons garlic, roasted, mashed

1/2 teaspoon red pepper sauce

Tandoori Lentils:  (makes 1-1/2 quarts)

2 tablespoons olive oil

3 Cups onions, minced

2 Tablespoons tandoori spice blend

1 Tablespoon smoked paprika

2 Teaspoons turmeric, ground

4 Cups lentils, cleaned

2 Quarts vegetable stock, hot (as needed)

Honey Caramelized Onions:  (makes 3 cups)

2 Quarts sweet onions, sliced

3 Tablespoons honey

3 Tablespoons olive oil

1 Tablespoon kosher salt

1 Tablespoon black pepper, cracked

DIRECTIONS

METHOD:

In a bowl, mix oil, garlic, spice blend, paprika and pepper.  Place lamb racks on a full-size sheet pan and rub paste evenly on all sides.  Cover and refrigerator overnight or until ready to cook.

Roast racks in a 375ºF convection oven (or 425°F conventional oven) for 15 minutes.  Remove and chill all but 1-1/4 cups of Honey Yogurt Sauce. Brush racks with 1-1/4 cups Honey Yogurt Sauce at least once during roasting time; continue roasting 12 to 15 minutes or until desired doneness.  Remove from oven, tent and let rest. Cut into double chops.

For Honey Yogurt Sauce:  In a bowl, whisk together yogurt, mint, honey, garlic and hot sauce.  Cover and refrigerate until ready to use.

For Tandoori Lentils:  In deep skillet with a lid, heat oil over medium-high heat; add onions and sauté 2 minutes.  Stir in spice blend, paprika and turmeric; continue to sauté 3 minutes, stirring often. Add lentils; cook 1 minute, stirring often.  Add stock; bring to a boil. Reduce heat to simmer; cover and continue to cook, stirring occasionally, until lentils are tender but still whole and liquid is absorbed, approximately 35 to 40 minutes.  Keep warm.

To serve:  Interlace two double chops on top of a 1-cup scoop of Tandoori Lentils.  Top with caramelized onions and 1 tablespoon of Honey Yogurt Sauce.

Recipe and image provided by the American Lamb Board 

Sweet and Sour American Lamb Ribs

Recipe provided by | Chef Rich Rosendale

Servings: 12

INGREDIENTS

6 Rib racks American Lamb Denver ribs

1 Tablespoon olive oil

Salt and pepper as needed

Sweet and Sour Glaze:

1/2 Cup pineapple juice

1/4 Cup white wine vinegar

2 Tablespoons soy sauce

1/4 Cup ketchup

2 Tablespoons dark brown sugar

1 Tablespoon fresh gingerroot

2 Tablespoons cilantro leaves

2 Tablespoons fresh lime juice

DIRECTIONS

METHOD:

Peel thin membrane from the underside of the lamb ribs.  French the tip of the rib bones so they are easy to pick up without being messy.  Season the ribs with olive oil, salt and pepper. Place ribs on a medium-high grill and cook until brown on both sides.  Let most of the fat render out of the ribs until they begin to crisp.

For Sweet and Sour Glaze:  Reduce the pineapple juice, vinegar and soy sauce by 50 percent.  Add the ketchup, brown sugar and gingerroot; simmer for 5 minutes.  Stir in the cilantro and lime juice. Chill the sauce until ready to use.  Store in airtight container for up to 2 weeks.

Brush the ribs with some of the glaze and then place them under the salamander to reduce the glaze onto the ribs.  Slice between the rib bones and serve.

Recipe and image provided by the American Lamb Board

Spicy Lamb Meatballs with Herbed Yogurt Dipping Sauce

Mini, bite-size meatballs combine ground American Lamb with Moroccan spices and orange. Accompanied by an herbed yogurt dipping sauce.

Servings: 12

INGREDIENTS

2 Tablespoons vegetable oil

1-1/2 Cups sweet onions, finely minced

2 Tablespoons minced garlic

4 Tablespoons moroccan Spice Blend, divided (recipe follows)

1/2 Cup dry bread crumbs

2 Large eggs, beaten

2 Teaspoons kosher salt

1 Tablespoon orange zest

1-3/4 Pounds ground American Lamb

1/2 Cup soy sauce

3 Tablespoons honey

2 to 3 Tablespoons chopped cilantro

1 Tablespoon sriracha sauce

shredded lettuce or scallion greens for plating

2 Cups Spicy Yogurt Dipping Sauce (recipe follows)

Moroccan Spice Blend (1/4 cup):

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons black pepper

1/4 teaspoon ground red pepper

Spicy Yogurt Dipping Sauce (2 cups):

1/2 cup mayonnaise

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon mashed roasted garlic

1 tablespoon dijon-style mustard

1 cup plain Greek-style low fat yogurt

2 tablespoons white wine vinegar

kosher salt and ground black pepper to taste

DIRECTIONS

METHOD:

In a skillet, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes until onions are golden brown.  Stir in garlic; continue to cook 1 minute. Mix in 3 tablespoons Moroccan Spice Blend; continue to cook another 1 minute.  Remove from heat; cool to room temperature.

In a bowl, mix cooled onion mixture with bread crumbs, eggs, salt and orange zest.  Mix in lamb; gently toss to incorporate well. Form into 36 1-ounce meatballs (a heaping 1 tablespoon).  Place evenly spread onto a parchment-covered baking sheet.

Bake at 325°F for 30 minutes, turning at least once, or until meatballs are cooked through; remove from heat.

For Moroccan Spice Blend:  In a dry skillet, add cumin, coriander, paprika, cinnamon, black pepper and red pepper.  Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool.  Place in a covered container; hold until ready to use.

For Herbed Yogurt Dipping Sauce:  In a small food processor, pulse together mayonnaise, chives, parsley, garlic and mustard until fairly smooth.  Place in a bowl; whisk in yogurt, vinegar, salt and pepper. Cover; refrigerate

To serve:  In a saucepan, heat soy sauce, honey, cilantro, Sriracha and 1 tablespoon Moroccan Spice Blend; bring to a simmer.  Add cooked meatballs; simmer, stirring gently until coated. Keep warm. Serve hot accompanied by Herbed Yogurt Dipping Sauce, if desired.

Recipe and image provided by the American Lamb Board

Spiced American Lamb Gravy

Recipe provided by | Executive Chef Dimitri Moshovitis

Servings: 2 to 4

INGREDIENTS

3 tablespoons olive oil

2 cups chopped yellow onions

1/2 pound ground American Lamb

2 tablespoons prepared harissa

1/3 cup flour

3-1/2 cups whole milk, heated

Salt and freshly ground pepper to taste

1/4 cup coarsely chopped fresh cilantro

4 buttermilk biscuits, for serving

DIRECTIONS

METHOD:

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions; sauté until cooked. Add lamb; cook until browned. Add harissa; stir and cook for one minute. Decrease heat to medium; stir in flour. Cook for approximately 1 minute until all flour is absorbed. Slowly pour in heated milk while stir continuously. Reduce heat to medium-low; cook for 15 minutes, stirring occasionally. Thin with additional milk as needed. Season with salt and pepper and stir in cilantro.  

Serve over biscuits.

Recipe and image provided by the American Lamb Board

Smoked Denver Lamb Ribs with Tomato Marmalade and Pickled Red Onions

Recipe provided by | Chef Stephen Barber

Servings: 8

INGREDIENTS

2 American Lamb sparerib racks (Denver Ribs)

1 cup vindaloo spice

Salt as needed

Tomato Marmalade:

2 cups tomatoes, chopped, reserve juice

1 cup sugar

1 orange, quartered, seeded, sliced

1 lemon, quartered, seeded, sliced

Salt as needed

Red wine vinegar as needed

Pickled Red Onions:

1 cup red wine vinegar

1 tablespoon sugar

1 teaspoon salt

1 tablespoon pickling spice

1 red onion, julienned

DIRECTIONS

METHOD:

Remove membrane and excess skirt steak from lamb.  Season with vindaloo and salt. Place in smoker at 225°F for 2 to 3 hours.

For the Tomato Marmalade:  In a pot over moderate heat on a heated grill, add tomatoes, sugar, oranges, lemon, salt, vinegar and reserved juices from tomatoes.  Stir frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently, as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, 50 minutes to 1-1/4 hours.  Begin testing for doneness after 50 minutes. Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run. (If necessary, remove pot of marmalade from heat while testing.)

For the Pickled Red Onions:  In a pan over medium heat, bring vinegar, sugar, salt and pickling spice to a simmer.  Remove from heat; pour over onions in a nonreactive bowl. Allow to cool; reserve.

Remove lamb from smoker; place on grill over medium heat.  Brush lamb with Tomato Marmalade. Leave lamb on grill until charred.  Take lamb off grill; brush with additional Tomato Marmalade. Cut in between each bone.

Stack ribs on plate, garnish with Pickled Red Onions.

Recipe and image provided by the American Lamb Board